Manage and supervise the assigned section of the continental kitchen.
Prepare and cook continental dishes according to standard recipes and quality standards.
Plan and organize daily mise en place for smooth kitchen operations.
Ensure consistency in food taste, quality, presentation, and portion control.
Supervise, train, and guide Commis 1, Commis 2, and kitchen trainees.
Monitor food production to ensure timely service during busy hours.
Check the quality and freshness of ingredients before use.
Control food costs by minimizing waste and maintaining proper portion sizes.
Monitor stock levels and prepare requisitions for ingredients and supplies.
Ensure proper storage of food items using FIFO and food safety guidelines.
Maintain high standards of kitchen hygiene, sanitation, and food safety.
Ensure kitchen equipment is used safely and report maintenance issues.
Assist in menu planning, recipe development, and seasonal specials.
Ensure compliance with hotel or restaurant SOPs, HACCP, and FSSAI standards.




Handle guest feedback related to food quality and take corrective action when required.
Maintain discipline, teamwork, and a positive work environment in the kitchen.
Perform any additional duties assigned by the Sous Chef or Executive Chef.

Qualifications and Skills:
Proven experience as a Chef de Partie, with specialization in Continental cuisine
In-depth knowledge of cooking techniques, flavors, and presentation
Robust organizational and multitasking skills
Excellent communication and leadership abilities
Creativity and innovation in menu planning
Familiarity with kitchen equipment and contemporary cooking methods
High standards of cleanliness and adherence to safety protocols

Job Type: Full time

Pay: ₹22,000.00 - ₹25,000.00 per month

Benefits:
Food provided

Experience:
total work: 1 year (Preferred)

Work Location: In person

📌 Cdp Continental Cuisine Devendra Nagar (India)
🏢 Hotel Vennington Court
📍 India